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Mostaccioli Bake

By: Dorothy Bateman

"This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. 'It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime,' Dorothy notes."

Rate/Review | Read Reviews (26)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 ounces mostaccioli or medium tube pasta
1 egg
1 egg white
1 (16 ounce) container low-fat cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided
2/3 cup shredded Parmesan cheese, divided
1/3 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups meatless spaghetti sauce, divided

Directions

Cook pasta according to package directions. meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.
Layer half of the pasta mixture in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach mixture, remaining pasta mixture and remaining spaghetti sauce. Cover and bake at 350 degrees F for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted.

Footnotes

Nutritional Analysis: One serving equals 286 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 837 mg sodium, 35 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.